Published January 1, 1995.
For our lamb shanks recipe, we found that we preferred to braise them in the oven rather than on the stovetop, as the oven provided more even heat. Browning the shanks over high heat in a skillet first added a great deal of flavor to the dish. For our lamb shanks recipe we braised the shanks in chicken stock (which complemented, rather than overpowered, the lamb, as beef or veal stock might have), red wine, and herbs.
If you're using smaller shanks than the ones called for in this recipe, reduce the braising time from 1 1/2 hours to 1 hour. Serve, if you like, with steamed couscous seasoned with one or more of the following: sautéed onion, lemon zest, parlsey, mint, toasted almonds, or some of the left over ras al hanout.
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